Enjoy the flavorful blend of spinach, potatoes, and eggs in these breakfast fritters. 

Charise K. Lawrence, Brooklyn, N.Y.
Recipe by MyRecipes August 2015

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Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Yields about 3 dozen fritters (serving size: 2 fritters)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium pot and cover with cold salted water. Bring to a boil, reduce heat to medium and simmer until very soft, 15 to 20 minutes. Drain well and return to pot. Stir over medium heat for 1 to 2 minutes to dry out. Mash with a potato masher.

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  • In a medium bowl, stir together bread crumbs, garlic powder, pepper and seasoned salt. Whisk in eggs and 1 Tbsp. oil. Stir egg mixture and spinach into potatoes until thoroughly combined.

  • Working in batches, heat 2 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add heaping tablespoons of batter to skillet. Flatten fritters with a spatula and space them so they don't touch. Cook, flipping once, until golden brown and crisp, 2 to 3 minutes per side. Repeat, adding more oil between batches, until all batter has been used. Drain on paper towels and serve hot.

Nutrition Facts

79 calories; fat 5g; saturated fat 1g; protein 2g; carbohydrates 6g; fiber 1g; cholesterol 21mg; sodium 194mg.